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Sesti Brunello di Montalcino 2011
- Great Domaines
- Vinous Media
all ratings out of 100 points.
"Sesti's 2011 Brunello di Montalcino is a rich, resonant wine with plenty of near-term appeal. Sweet tobacco, cherry, iron, dried flowers and mint all meld together in the glass. Soft, silky and ample, the 2011 is already quite delicious, although, like so many Brunellos of the vintage, it is probably best enjoyed on the younger side." - Antonio Galloni, Vinous Media
2016 - 2026
3000l oak casks for 39 months
Vineyards & vinification:
Fully certified biodymanic cultivation of 20 year old vines
Atop a hill in Tuscany stands a tall and proud castle overlooking a bounteous estate stretching some 102 hectares. Guiseppe “Guigi” Sesti is the man behind the estate’s wines, along with his daughter Elisa. They could not be further from winemakers - an astrologer and a theatre director - yet you wouldn’t believe it once you taste their wines.
Originally, Guigi was only interested in finding a quiet retreat where he could write about celestial bodies. That was 1975. Developing a taste for the Brunellos of the region, in 1990 he realised he was sitting on prime land, perfect for growing his beloved grape. In 1990 he planted his first vines, in what would become 6.2 hectares of Sangiovese. 4.2 hectares are classified as Brunello. During the 1980’s he gained a vast knowledge of winemaking in his “side job,” acting as an Italian-English translator for various wineries in the region. We knew we were dealing with an eccentric human being when Guigi ordered a sambuca to go with his morning coffee!
A thorough traditionalist, he rejects any cellar practices he believes to only be trends. His cellar philosophy is simple: “I wanted to make wines that taste like they are from here, and not wines that taste as if they could have been made just anywhere.” The 25 000 bottles made each year attest to this.
Sesti’s wines are ultra-biodynamic. No herbicides, pesticides, chemical fertiliser, or even outside yeast are used. Guigi’s love of astronomy also influences his techniques, following the phases of the moon - only racking wines during a waning moon.
Maybe he’s on to something…